Brandied Baked French Toast

December 26, 2012 By Laura

What didn’t I eat Wednesday may be a more appropriate title.

I may have over-done it on the sweets…

Do you look forward to the holidays being over? After I left my mom’s last night, I was sad to be going home alone, but at the same time a little relieved to get back into a normal routine.

I do hate leaving this beautiful scene though!

Today I was going to take another “break” from blogging. Then I realized a) I don’t really have anything else to do and b) this would be a fun way to shock myself into going cold turkey on the sugar. I didn’t get pictures of it all, and we slept in so it is kind of a random slew of snack rather than meals. You’ve been warned.

We didn’t totally fail at Jenn’s What I Ate Wednesday theme this month… but it could have been ~~better~~ less sugar-filled:

Check out my Christmas eats, and then be sure to head over to Jenn @ Peas and Crayons and see what everyone else ate on this most wonderful day of the year!

Meal 1:

I didn’t have Fitmixer Aminos at my mom’s, but I did have my ACV and water first thing

Christmas Eve I prepared an overnight baked french toast to be ready to pop in the oven Christmas morning (almost afternoon… we didn’t eat until 11a). We open presents while it baked. Before the toast, we started out with a Christmas tradition: mimosas!

The french toast was served with an easy cranberry sauce. I soaked fresh cranberries in Gran Mariner (orange liqueur), and placed it all in a small sauce pan with some vanilla liquid stevia and cinnamon. I let that simmer on low heat while we opened presents, adding a little water as needed.

The Brandied Baked French Toast recipe is below. It will look like it has a lot of booze in it, but it really isn’t strong once you bake it. Most of the booze cooks out. I tried to keep it a little lighter using unsweetened almond milk rather than a traditional cream or whole milk. Making that simple change save a lot on calories and fat, but you don’t loose any flavor. This resulted in a flavorful, surprisingly light, fluffy French toast… it may have to happen once more on New Years Day.

Also on our breakfast table was French-pressed coffee, ambrosia (my mom and sister’s favorite… I passed), and fresh figs wrapped in prosciutto.

Meal 2:

Popcorn. We devoured a bag of Smart Food’s Parmesan & Herb Popcorn while watching Elf.

I grazed some more on almonds, random sweets, an extra bite (or 5) of breakfast… but we really enjoyed sea salt-breadcrumb dark chocolate by Chuao that Santa brought me:

Meal 3:

I don’t know if this counts as a meal… but we snacked on more prosciutto with Trader Joes’ Raisin Rosemary Crisps (like the Raincoat crisps sold at WF, but much cheaper), cream cheese with strawberry-champagne jam, hummus, carrots, and celery while dinner cooked. With a pear cider cocktail (pear cider + brandy, ginger liqueur, and lime juice).

Meal 4:

This meal was probably unnecessary after all of that. In my family, Christmas Eve dinner and Christmas brunch are a bigger deal than Christmas night, so we didn’t do anything too fancy.

I kept my plate small, but everything was delicious. We made a quick salad, wild rice with pomegranate and kale, roasted sweet potatoes, and grilled lamb chops. All drizzled with a thick balsamic. There was also an unpictured glass of Alamos Malbec… ~~did I mention the return of Sober January?~~

Also unnecessary was dessert… which I happily enjoyed. German Chocolate Cookies, coming to you Friday!

Brandied Baked French Toast

1 loaf Ciabatta bread in 1-inch slices
3 C unsweetned vanilla almond milk
3 eggs
1 T brown sugar
1 packet Stevia (can replace with more sugar)
1 T cinnamon
1/2 tsp nutmeg
3 T Cointreau
3 T Frangelico
1 T brandy
Optional: 1/2 grated apple

Grease a 9×13-inch baking dish (I used Pam).

Place bread in two tightly-packed layers in the pan. If you use the apple or other fillings (any fruit or nut would work), sprinkle them between the layers.

Whisk milk, eggs, sugar, spices, and booze together in a large bowl. Pour mixture over the bread. Wrap tightly with plastic wrap and refrigerate overnight. The bread will absorb the milk mixture overnight.

Bake at 425 for 25-30 minutes, until fluffed and golden brown.

Cut into squares and serve with fruit, syrup, or any other favorite breakfast topping.

Serves 6-8.

Notes: If you don’t like the alcohols, you may use a couple of teaspoons of vanilla or other extract. You could also experiment with other liqueurs like Irish cream, Gran Mariner, Kahlua, rum, etc.

***

The gluttony will stop after this week… I swear. I have one more cookie recipe to share, and it’s slightly lightened up!

How were your holiday meals? What was the winner?

Are you a little relieved when the festivities end?

Roasted Butternut Chips and Curried Banana + Grand Spiced Milk

November 30, 2012 By Laura

Speaking of being balanced…

Everything in moderation, including moderation.

I’m excited to describe one of the most delicious, fun meals I’ve ever had. Heather and Kirk have done several pairing dinners for at-home “date nights.” When I knew I was coming to visit them in Colorado, and that Lauren and Greg would be in town too, I immediately requested a Blends pairing dinner. My fabulous hosts obliged with a (vegan) “Taste of Europe” dinner. Katie even stopped by to say hello and share a drink with us! It was great see her again, even if it was only a short visit!

Why do I always feel I have to crouch down in photos? My towering height isn’t blocking anyone… (Photo courtesy Heather)

The concept for these tasting dinners is that each person comes up with a couple of courses and a pairing. Heather and Kirk did the bulk of the work, but I was given the opportunity to make the Petit Bouche.

I decided to make Roasted Butternut Chips with Caramelized Curried Bananas. My pairing was a warm drink I like to call Grand Spiced Milk.

Photo courtesy Heather

All of this was created on the fly, which was interesting ~~when I nearly burned the chips~~. Despite the uncertainly, I was really happy when the way everything turned out!

The dish had a hint of heat and a little sweet from the curry and caramelized banana combo. It paired well with the almond milk drink, which was laced with Indian spices and a hint of orange from the Grand Mariner, then rimmed with crushed cashews.

The remaining courses were the stuff of dreams. Each dish and it’s pairing was better than the last. We traveled from my Indian appetizer (yes, I’m aware India isn’t part of Europe… but it was a British colony for a long time!), we went to the UK, Italy, France, and Germany.

German Chef Heather makes a killer dessert! Lauren and I kept sneaking more tastes of the almond pastry filling.

Photo courtesy Heather and her fancy camera skills

The Menu

Amuse Bouche: Strawberry Puff Bites and Lavender Rosemary Black Tea Reduction with “One Shade of Grey” Martini
Appetizer: Mushroom Tortellini Soup with Smoky Truffle Vodka
Entrée: Tourtière with 2010 Chateau del la Coste Margaux
Dessert: Marzipan Schaumrollen with Frangelico Martini

My favorite? It’s hard to choose, but I have to says Heather’s Tourtière blew my mind. Only this girl can take a traditional, meaty French dish an make it vegan and better than “real” thing. The wine pairing was also spot on; a drinkable wine laced with dark fruits and a hint of cinnamon.

My French is so terrible that I spent half the day thinking she was going to make a tortilla.

I miss these guys. Check out Heather’s recap here. She’s also gradually posting the recipes for each course on her blog.

Happy Belated Birthday, Heather!!!

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Roasted Butternut Chips with Caramelized Curried Banana

1 Butternut squash
EVOO
Cumin
1 small banana
Curry powder
Parsley (for garnish)

Preheat the oven to 375.

Cut the neck of the squashes off of the base. Peel the neck and slice it into thin slices (~1/8th of an inch thick).

Line a baking sheet with parchment paper before spreading the slices across the sheet. Brush with a bit of olive oil, and sprinkle on a little cumin.

Bake the chips ~25-30 minutes, flipping half way through. Watch them closely and remove them when they turn brown and crispy. Timing can vary depending on you oven and the thickness/moisture content of your slices.

They may not seem fully crisp while they are still warm; take them out of the oven and let them cool for ~5 mins. They should crisp up, but If they still aren’t crisp, put them back into the oven for 5 -10 mins.

While the chips cool, cut the banana into ~1/2 in slices and spread it evenly on a parchment-lined baking sheet. Sprinkle with curry powder and place under the broiler for 2-3 mins. WATCH these closely, because they will burn quickly! Remove from oven when the tops are browned and caramelized.

To assemble, place a banana slice on top of each chip and garnish with chopped parsley, if desired.

Servings will vary depending on the size of the squash.

Grand Spiced Milk

1/2 C vanilla almond milk
3 oz Grand Mariner
3 oz vodka
1/2 tsp cumin
1/2 tsp cinnamon
1/2 tsp cardamom
Crushed cashews (to rim)

In a small pot over medium heat, warm the milk.

Whisk in the alcohols and spices, adjusting to your taste.

Spread the cashew dust on a plate. Moisten the rims of the shot glasses with lime juice and dip in the cashews.

Carefully pour the warm milk into each glass and enjoy!

Makes 5 shots or 1 big glass to sip on by the fire.

Note: This can be made non-alcoholic, but you would want to add an orange flavor from extract or zest.

***

In all my spare time (hahahahaha!), I need to host one of these dinners at my home.

Do you ever pair drink with meals at home?

What are looking forward to this weekend? I might get a new car!!!

Frozen Kale Cucumber Mango Margarita

June 8, 2012 By Laura

We had an adventure before even leaving ATL.

At 9p last night our Argentina trip was no more. We boarded the plane only to be deplaned 10 mins later. Apparently there was a lot of cargo on boarded and the plane was over weight. All non-rev passengers were removed. But we were going somewhere, dammit. The next flight out was a 10:30p to Santiago, Chile. A quick sprint through the airport later (with luggage, which was an adventure in itself) and we were on our way to Chile. So… we’re in Santiago right now. 🙂

After all that we needed a drink. The plane served wine, but tequila would have been good too. Ashley from Freckles & Spice has put together the healthiest drink recipe possible to share with you guys. I met Ashley at the Blend Retreat and we hit it off immediately. She has so much energy and a passion for trying fun foods. She brought roasted fava beans from NYC to share with everyone at Blend! (Which reminds me, I want to recreate those…) Check out Ashley’s awesome tequila-kale concoction here, and then go say hi over on her blog!

Hi Sprint 2 the Table readers! I am Ashley from Freckles & Spice.

I began writing my blog to share my journey of a fifty-pound weight loss and to help me find my way as mid-twenty something living in the greatest city on Earth, New York. I write about all aspects of healthy living with the goal to find happiness and balance in my life.

I cannot tell you how honored I am that Laura asked me to do a post for her today. Spring 2 the Table is one of those blogs that I check every morning, so I could not turn down the opportunity! I also knew I was going to have to do something a little special. I fully believe that the key to maintaining a healthy lifestyle is enjoying everything in moderation and finding a balance that works for you.

Laura and I both share a love of Mexican, green smoothies, and enjoying a drink with friends every now and then. I came up with this recipe for a frozen green juice margarita. It is the perfect blend of health and indulgence.

Frozen Kale Cucumber Mango Margarita

½ cup kale and cucumber juice (4-5ish kale leaves and ½ cucumber)
½ frozen mango
3-4 oz tequila
juice of one lime
3 ice cubes
salt for rim of glass

Directions:

I used extra green juice from early in the day. (I don’t have a juicer so I blend the green juice ingredients and then strain the pulp with either a nutmilk bag, cheese cloth, or any fine strainer.
Blend all ingredients except in your blender.
Pour in salted glass and enjoy!

This drink is best served poolside, but it was so nice and refreshing it can be enjoyed anywhere. It definitely brought the feeling of summer to my NYC apartment for Memorial Day weekend.

A life well lived is one with balance. This frozen indulgence allows you to have your drink and feel good too!

Cheers!

Ashley

***

This may trump a glass of red wine as the healthiest drink.

P.S. Thank you for the Buzz yesterday! My Sweet Potato Leek soup made the Food Buzz Top 9!

Have you ever combined veggies with cocktails?

Do you like South American wines?

Summer Grilling + Cocktails, Southern Style

June 7, 2012 By Laura

Today is day 1 in South America.

We are going to be landing in Buenos Aries (BA) and heading straight to Uruguay. It’s a quick flight from the BA airport, so we opted to do that straight away – jet lag be damned! More on the reason we chose Uruguay tomorrow…

Today’s guest post if from my good friend and fellow blogger (my Blend!) Heather @ Better With Veggies. If you don’t know her, you are missing out. Not only is she a rockstar endurance athlete, but she also does it all on a vegan diet. The dishes she creates would give any carnivore gourmet a run for their money! Also, she addicted to kale. 🙂

Hi Sprint 2 The Table readers!!

I’m Heather, a 30-something food & fitness enthusiast living an active life fueled by a plant-based diet. I’m a Digital Strategy Director by day, runner and multisport athlete by night. My husband (Kirk) and I also coach running, triathlon and duathlon to athletes of all levels. And when I’m not doing either, I enjoy writing about my adventures on Better With Veggies!

While Laura is off enjoying her exotic vacation in Argentina, I’m honored to be sharing a few new recipes with you today! In Atlanta, we’re firmly in grilling season — although we have been known to grill year-round at our house. Inspired by the popular bourbon & brown sugar glazed entrees, this plant-based version is bursting with flavors and perfect for summer grilling!

Let’s start with the drink. As with most cocktails in our house, Kirk created this one to match what I was cooking. I had bought a bag of peaches early in the week and it was time to eat them before they turned to mush. Fresh peach juice is a great way to put that sweet flavor to very good use! A little southern twist on the traditional Manhattan cocktail, this is one drink I know we’ll be enjoyed again this summer.

Redneck Manhattan

by Kirk Blackmon

Keywords: beverage

Ingredients (Serves 2)

40ml fresh squeezed peach juice
80ml bourbon
dash of angostura bitters

Instructions

Combine all ingredients in shaker 2/3 full of crushed ice. Shake well and strain into 2 cordial glasses or 1 martini glass.

While you’re sipping the cocktail, you’ll have plenty of time to prep & assemble dinner. Lots of grilling going on in this dish, just using the oven to roast garlic for that delicious sweet flavor to come out. Steaming the tempeh is a trick I learned from Laura (I think), that really helps the tempeh absorb even more of the delicious marinade and remove the bitterness that some people taste from tempeh. As with most marinades, the longer you let it soak, the deeper the flavor – but 15 minutes is enough if you’re pressed for time.

Grilled Peach-Drunk Tempeh

by Heather Blackmon

Keywords: grill bake entree vegan vegetarian tempeh summer

Ingredients (Serves 4)

8 ounces tempeh
1/4 cup rum or bourbon
2-3 tablespoons brown sugar
1/2 sweet onion
1 tablespoon balsamic
1 1/2 tablespoon olive oil
3 peaches
1 head garlic
8 ounces mushrooms, sliced
3 cups arugula

Instructions

Preheat oven to 400 degrees. Preheat Grill to 450 degrees.

Steam tempeh for 15 minutes. Cut into at least 8 slices and place in a shallow dish. Slice mushrooms and add to dish.

Mix together rum (or bourbon) and desired brown sugar. Add mixture to tempeh & mushrooms, cover & shake well to coat. Let marinate for at least 15 minutes.

Remove outer casing from garlic and chop top off with a sharp knife (just enough that tops of the cloves are exposed). Place entire head onto a piece of aluminum foil and fold into pouch with no openings. Place on cookie sheet and bake in oven for 30 minutes.

Vertically slice 1/2 onion and pile onto a piece of aluminum foil. Add balsamic & 1 tablespoon olive oil and fold foil into pouch, with a small opening on top for steam to escape. Grill for 20 minutes.

Place mixture on aluminum foil and fold into pouch. Grill for 15 minutes.

Slice peaches in half and discard the pits. Place cut side up on grill for 5 minutes, flip and grill for additional 5 minutes. Set aside.

Divide arugula among 4 plates. Top with tempeh mixture, then onions. Add peaches & roasted garlic to the top or sides of plate.

Serve both the cocktail and entrée together for a fantastic combination of flavors. Enjoy!

I hope you enjoy these recipes – and that you’ll check out other recipes on Better With Veggies.

***

I’m dedicating today finding the perfect Uruguayan drink to pair with this in honor of Heather. 🙂

Who wants to crash Heather’s house for dinner with me?

Do you like grilled fruit? I love peaches and watermelon on the grill.

Wining and Dining at Food & Wine

May 14, 2012 By Laura

Sometimes you throw it all out the window.

The Food & Wine Festival coming to your town is one of those times. I ate red meat for the first time since October, inhaled sweets, and sampled more bourbon than I knew existed. Needless to say it was quite the weekend!

Yup – I brought a snack to a food festival.

When I picked up my schwag, I was excited to see that I made the brochure! This pic is from a volunteer opportunity at a local farm during last year’s festival.

Can you tell which one is me?

I remembered why I quit eating red meat (omg – the tummy ache!), and why I quit eating so much sugar (my sleep quality was soooo bad). Not that I’m complaining. I loved every moment of it… but I look forward to returning to clean eating this week!!

I took full advantage of the education opportunities ~~and the ridiculously expensive 3 day pass~~.

The first class was the “History of the Southern Cocktail.” The panel was impressive and I learned a lot. For instance, ice was actually a sign of aristocracy in the South in the 1800s. Due to the heat and the fact that freezers weren’t yet invented, ice was more expensive than meat or dairy. It had to be transported from the North!

The traditional drink of the Kentucky Derby, the Mint Julep, was packed to the brim with ice to ensure Derby attendees knew who was part of the upper crust.

We sampled two drinks:

Chatham Artillery Punch – lemon, sugar, bourbon, Cognac, Jamaican rum, and sparkling wine
Crusta – bourbon, Cointreau, Angoustura bitters, Marischino liqueur, and lemon (SO good!)

My second class of the day was “How to Taste Blind.” The two sommeliers in the session picked out the wines perfectly! I proved – once again – that I have a terrible palate.

I picked the Sauvignon Blanc, but didn’t get the region or year (FYI – a greener color to a white wine indicated a younger age). This was a 2009 from France. The reds were a 2007 Syrah from France and a 2008 Camenere from Chile. I was way off on both!

This was just the first part of day 1! I have lots more to share throughout the week!

Despite the indulgence, I did have a good workout week. Post-Blend I took Monday off before diving into it. It must have done my body good because I was able to run 3 miles straight through for the first time since January! I have an appointment with an ortho to have my knee looked at next week… part of me thinks I could cancel, but better safe than sorry.

Saturday morning I knocked out a P90X Plyo workout… it left me a sweaty mess, but was the perfect thing to do before heading back to F&W Festival for day 2!

Workout Recap (5/7 – 5/13):

Monday – REST
Tuesday – This Pinned workout, Bis/Back, 100 push-ups
Wednesday – Shoulders w/ plyo, 3 mi run, P90X Ab Ripper X, 100 push-ups
Thursday – This Under 10 Legs workout, 2 mi walk, Legs/Core
Friday – Tris/Chest w/ plyo, 100 push-ups
Saturday – P90X Plyo, 100 push-ups
Sunday – 3 mile run

***

Rainy mornings should mandate a work from home day.

Have you ever done a blind wine tasting?

Have you ever thrown any food “rules” out the window for a big event?

PB&J Vodka + Chocolate PB Smoothie

April 17, 2012 By Laura

New products sometimes blow my mind.

Often they seem like obvious conclusions (hello, peanut butter Oreos), at times they aren’t as obvious but still delicious (Vega’s vanilla chai protein powder)… and then there are times when I have to say WTF?!

Ladies and gentlemen, PB&J Vodka, by Van Gogh.

I wish I were kidding.

From Van Gogh’s website:

“The fragrance of our PB&J vodka is predominantly of peanuts complemented by the fresh fruit aroma of raspberry. In the mouth, the roles are reversed with the raspberry taking center stage supported by the toasty flavor of peanut butter and a hint of vanilla on the side.”

Now you can legit drink your lunch.*

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In other news, I made a smoothie. *One you could really drink for lunch.

A chocolate peanut butter protein smoothie was all I wanted after a particularly hard weight session in the gym. This totally hit the spot… special thanks to the avocado for making this a perfectly creamy treat.

Topped with my new love Hemp Seeds. If you haven’t tried them yet… you should. They are fantastically chewy and nutty. I eat them standing in the pantry doorway.

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Chocolate Peanut Butter (Avocado) Smoothie

1 scoop chocolate protein powder
1/4 avocado
1 handful spinach
1 C unsweetened almond milk
1 T peanut flour
10 drops cocoa NuNaturals liquid Stevia
1 tsp cocoa (optional – I like it extra-chocolate-y)
shake of salt
pinch guar gum

Put it in a blender and blend away!

***

I want to work in product development in my next life.

What are your thoughts on PB&J-flavored vodka?

Have you made any good/new smoothie concoctions lately?

Breakfast, Lunch, and Dinner: A Tribute

January 20, 2012 By Laura

Today is a tribute.

Friday seems like the perfect time to celebrate some fantastic bloggers who have inspired some of the best meals I’ve had. This list is not at all exhaustive, but it’s what I’ve had lately for breakfast, lunch, and dinner.

Breakfast:

These fluffy, lemon-flavored chia muffins were based on this Lemon Chia Cake created by Lisa @ Healthful Sense. I’ve made several of Lisa’s recipes and have never been disappointed. She’s also the only person more obsessed with sweet potatoes and peanut flour than I am.

They are gluten-free and vegan – great for breakfast or an afternoon snack. Next time I make them I’ll add some poppy seeds too, as that’s what the chia bites reminded me of. ~~Who doesn’t need a little opium first thing in the morning?~~

My modifications:

Used brown rice flour rather than millet
Replaced Stevia with NuNaturals Fiber Baking Blend
Reduced vanilla extract to 1/2 tsp
Added 1/2 tsp lemon extract
Used a full 1 tsp of cinnamon
Made 6 muffins rather than cake (baking time = 15 mins)

You should try these. Like now.

Lunch:

When I can work from home, lunch is my favorite meal of the day. I can cook something fresh AND use the daylight for picture-taking. ~~Even though I was too lazy to whip out the good camera for this pic.~~

Sweet potatoes. Smashed and coated with goodness. I took the idea from Pinterest – this recipe for Hot Crash Sweet Potatoes pinned from Donalyn @ DLYNZ.

My modifications:

Rather than her spice mix, I used this one created for use in my Babaganoush Soup… fitting because the blend was from another blogger, Cara @ Cara’s Cravings
Brushed sweet potato slices with a mix of olive oil and rice wine vinegar.
Skipped the boiling step (increased baking time to 20 mins on each side using convection bake)

These “crashed” sweet potatoes tuned out beautifully, and my Middle-Eastern spice blend went perfectly with the Coconut Curry Marinated Tempeh by Turtle Mountain I had in the fridge. Nom.

Dinner:

After an orange lunch, I needed a green dinner.

Janet @ The Taste Space created a Spinach Dal Palak that couldn’t be any greener if it tried. If you don’t already follow Taste Space, check it out. There isn’t a day where I don’t drool over a post.

My modifications:

Short on spinach, I reduced the recipe to make a single serving
Increased cumin
Used ground ginger (I’m out of fresh – use it if you have it on hand!)
Added more red pepper flakes (because I’m not happy ’til my nose is running)

Served with sriracha and an Ezekiel Sprouted Grain Tortilla. Pinned and will be making again soon!

Dessert:

I have a bajillion blogger desserts marked to try… but tonight was my own.

These Chewy Granola Cookies (not limited to dessert – momma texted me to say she had 2 for breakfast with Greek yogurt) with a glass of “Chocolate Milk.”

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“Chocolate Milk”

4 oz unsweetened chocolate almond milk
1 oz Godiva liqueur
1/2 oz vodka
4-5 drops NuNaturals Cocoa Liquid Stevia

Mix in cocktail glass and serve with ice.

***

Yes, I realize such a simple drink shouldn’t count as a recipe… but it was good, so I’m going to milk it. (Tee hee… milk it… get it?)

What blogger recipe have you made lately and loved?

What do you use to bookmark recipes? Pinterest? Reader? Delicious?

What I Ate in Maryland

January 18, 2012 By Laura

Travel can be an adventure in eating.

It can also be an adventure in finding workspaces with outlets, tables, cell phone signals… yesterday I worked all afternoon in a flatbread pizza place.

Barnes & Noble was closed for MLK (WTF?! That’s like Starbucks closing – it just doesn’t happen!). This meant that Starbucks was even more crowded than usual. Flatbread it was. I left the store having been cured of craving pizza for a while and smelling like an Italian mamma.

At least I had a wonderful dinner recommendation from Kimberly @ Grubarazzi to look forward to – Woodberry Kitchen. They even celebrate Meatless Monday!

Side note: check out her blog – she makes some rockstar dishes!

Goldeneye

Woodberry Kitchen in Baltimore is incredible. It was a little dark for pics (I was ill-prepared in the camera department), but everything was delicious. Don’t skip the Goldeneye drink. It was stellar. Say hi to Conner the bartender for me.

If you ever go, DO NOT skimp the CMP for dessert. Malted ice cream, chocolate sauce, marshmallow fluff, and wet peanuts. All house-made. It was one of those “moment of silence” desserts.

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This is What I Ate Wednesday, not what I drank Monday.